Recipe by Chef Justine Schofield for Everyday Gourmet. Sponsored by White Prince Mushrooms.
20 g Butter, melted
8 field mushrooms
1 (400g) can of cannellini beans, drained and washed well
1 tbsp extra virgin olive oil
½ Lemon, juiced
Salt & pepper
Rocket Pesto
2 large handfuls of broad leaf rocket, a few leaves reserved to garnish
1 sprig of parsley
1 tbsp shelled pistachios
15 g fresh grated parmesan, plus extra for garnish
3 tbsp extra virgin olive oil
½ clove garlic
½ Lemon, juiced
1
Heat a grill pan or BBQ over a medium-high heat. Brush each mushroom with a generous amount of butter and season with salt and pepper. Grill for 2 minutes on each side until light charred on each side.
2
For the puree, blend beans with 1 tablespoon of the olive oil and the juice half a lemon. Season with salt and add a splash of warm water to thin out if required.
3
Place all pesto ingredients into the cleaned small food processor or blender. Season with salt and pepper and blend until smooth.
4
Serve grilled mushrooms with cannellini puree and a generous drizzle of pesto. Garnish with extra parmesan and rocket.
Ingredients
20 g Butter, melted
8 field mushrooms
1 (400g) can of cannellini beans, drained and washed well
1 tbsp extra virgin olive oil
½ Lemon, juiced
Salt & pepper
Rocket Pesto
2 large handfuls of broad leaf rocket, a few leaves reserved to garnish
1 sprig of parsley
1 tbsp shelled pistachios
15 g fresh grated parmesan, plus extra for garnish
3 tbsp extra virgin olive oil
½ clove garlic
½ Lemon, juiced